This recipe is about as simple as you can get. My recipes tend to require a little less culinary skill than Richard's.

Richard's Pepperoni

Richard also makes all of our own pepperoni. For pepperoni he uses the prepackaged mixes from the Sausage Maker. He uses the fat replacer from the Sausage Maker instead of added fat to make a more healthy product.

Season to taste with Johnny's seasoning or salt and pepper. Don't put the salt on the meat before cooking and let it sit, that can make it tough and dry.

Cook on the barbecue on low heat or if you have one, cook it on the infrared burner to seal the meat which seals the meat so it stays moist.

If you think the chops might be tough or you just want a different flavor, marinate in lemon juice or italian dressing for at least 1 hour or up to 24 hours.

Eat and enjoy. Be sure to cook it on low to keep moisture in the meat.

Cabrito, Chevon, Goat meat

It’s what’s for dinner at our house!

Cabrito, Chevon or Goat meat, whatever you want to call it, is healthy and delicious. At Richard and Sandy’s, we enjoy the high protein, and low calories, fat and cholesterol of goat meat. The meat is low fat, tender and juicy if properly prepared; and Richard is a great cook! For further nutritional information, please click here.

Typically, Cabrito, Chevon, Goat meat should be cooked on medium heat, we especially enjoy grilling on the barbecue. Since there is very little fat in the meat, many recipes add some moisture to the cooking process.

Tender cuts, such as the loin roast or chops can be cooked by a dry heat method such as roasting, broiling or frying.

Less tender cuts such as stew meat, riblets and shanks should generally be cooked with moist heat such as braising and stewing.

Be safe, cook ground meat to at least 160 degrees, or until the juices are clear with no trace of pink. Steaks, roasts, and chops can be cooked to medium rare (145 degrees), medium (160 degrees) or to well done (170 degrees). We prefer medium.

These recipes may not be reprinted or copied without permission. If you would like to use some of our recipes, just send us an e-mail and we can discuss it.

Sandy's Sauerkraut and Ribs

Remove excess fat and place a rack of ribs in a baking dish

Cover with Sauerkraut (juice and all)

Cover with foil and bake at 250 for about 5 hours.

Richard's Goat Cheese

Richard tries to beat the babies to the udder often enough to make homemade goat cheese several times a year. It is difficult (getting the milk, not making the cheese). The babies soon learn what he is up to, and as soon as they see him at the door in the morning, it is a race for the udder!

1 gallon of milk

1/2 cup white vinegar

1. Heat the milk to 158 degrees

2. Add the vinegar very slowly, while stirring The milk will start to coagulate as soon as you add the vinegar, separating into curds and whey

3. When the curds appear, skim them off into a cheesecloth lined colander.

4. Pull the corners of the cheesecloth up and hang the cheese where it can drain sever ours or overnight

This makes a nice soft cheese. A little salt and pepper and you are good to go. Richard adds all kinds of flavors depending on the mood of the day.

This isn't our recipe, but I thought it looked interesting and decided to add it. Hoegger Supply Company is a great resource for anything goat related!

Make Mozzarella Cheese at Home

Ready to learn how to make mozzarella cheese at home? Fresh home-made Mozzarella Cheese is simply delicious, and easy! Below are easy instructions on how to make mozzarella cheese at home.

Fresh Mozzarella has a fabulous flavor. It is used in Pizza, Lasagna, string cheese, Crostini, bruschetta, salads, etc. Non-homogenized milk works best to make Mozzarella Cheese. This is a great cheese to make.

Easy Mozzarella Cheese Recipe

Supplies:

1.Stainless pot to hold 1 gallon

2.Long knife to cut the curds

3.Large Spoon

4.Colander

5.Thermometer

Ingredients:

1.Milk 1 gallon

2.Citric Acid Powder 1 ¼ teaspoons

3.Rennet, liquid ¼ teaspoon or Tablet 1/8 teaspoon

4.Water cool ½ cup (divided in half)

Easy Mozzarella Cheese Directions

Put the cool milk into a stainless pot. Dissolve the Citric Acid into ¼ cup of cool water. Stir into the cool milk. Bring the temperature of the milk to 88 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.

Allow the milk to set for 15 minutes to coagulate. When it has coagulated enough it should be firm and when you dip your finger into the curds it will break cleanly over your finger. Cut into 1-inch cubes and let rest for 10 minutes.

Place the pot of curds into a sink of hot water and slowly bring the temperature of the curds to 108 degrees. Hold at 108 degrees for 35 minutes. Stir every 5-10 minutes to keep the curds from matting together. Drain the curds into a colander for 15 minutes.

Once the curds have drained you will need to heat treat them. This can be achieved using a microwave or hot water. Directions for both methods are below. I personally use the Microwave to make mozzarella and find it less messy.

Microwave Method:

Break a cupful of curds into a microwave safe plate or bowl. Sprinkle ½ teaspoon of kosher salt over the curds and heat in the microwave for 50 seconds.

Remove from microwave and work with a spoon to mix the curds together.

Place back in the microwave and heat again for another 25 seconds. Shape into a ball or place in a container you want the cheese to take the shape of such as a round or square dish. If using a container allow the cheese to cool and cover and refrigerate. If you want to hold a ball shape the cheese can be placed into ice water to cool quickly. Wrap and refrigerate. Cheese will keep for about 2 weeks in the refrigerator.

Hot Water Method:

Cut the cheese curds into 1-inch pieces and place into a large stainless bowl. Heat enough hot water to cover the curds to 155 degrees. Pour the hot water over the curds and quickly use two large wooden or stainless spoons to work and stretch the curds until you can shape them into a ball. Once shaped, place into a cold brine solution for 30 minutes. This will cool the cheese quickly and hold the shape and salt it at the same time. After 30 minutes remove from the cool water, wrap and refrigerate. Cheese will keep for about 2 weeks.

Now that you know how to make mozzarella cheese, Hoegger Supply has a great Mozzarella Cheese Kit with everything you need to get started. Just add milk!